Boston Brown Bread
Cook's Illustrated
Jan, 2017
Jeff's notes: This was very good. Del Monte Foods sells fruits and
vegetables in 28 ounce cans with non-BPA linings - vinyl for
tomatoes, polyester for everything else. I used polyester-coated
cans. My cans are 4 1/2" in diameter and 4 5/8" tall and fit with no
trouble in a 6 1/2" deep stockpot. Not wanting to risk damage to the
surface of our non-stick stockpots and not having an enamel pot of
sufficient depth, I used an aluminum stockpot. It turned black below
the waterline - you should expect the same. I've read that the stain
can be removed by boiling water with some cream of tartar mixed in
for a few hours, but have not tried it. I recommend using a cheap pot
from an ethnic grocery store.
This recipe requires two empty 28-ounce cans. Use cans that are
labeled "BPA-free." We prefer Quaker white cornmeal in this recipe,
though other types will work; do not use coarse grits. Any style of
molasses will work except for blackstrap. This recipe requires a
10-quart or larger stockpot that is at least 7 inches deep. Brown
bread is traditionally served with baked beans but is also good
toasted and buttered.
3/4 cup rye flour (4 1/8 ounces)
3/4 cup wholewheat flour (4 1/8 ounces)
3/4 cup fine white cornmeal (3 3/4 ounces)
1 3/4 teaspoons baking soda
1/2 tsp baking powder
1 tsp salt
1 2/3 cups buttermilk
1/2 cup molasses
3 Tbsp butter, melted and cooled slightly
3/4 cup raisins
1. Bring 3 quarts water to simmer in large stockpot over high heat.
Fold two 16 by 12-inch pieces of aluminum foil in half to yield two
rectangles that measure 8 by 12 inches. Spray 4-inch circle in center
of each rectangle with vegetable oil spray. Spray insides of two
clean 28-ounce cans with vegetable oil spray.
2. Whisk rye flour, whole-wheat flour, cornmeal, baking soda, baking
powder, and salt together in large bowl. Whisk buttermilk, molasses,
and melted butter together in second bowl. Stir raisins into
buttermilk mixture. Add buttermilk mixture to flour mixture and stir
until combined and no dry flour remains. Evenly divide batter between
cans. Wrap tops of cans tightly with prepared foil, positioning
sprayed side of foil over can openings.
3. Place cans in stockpot (water should come about halfway up sides
of cans). Cover pot and cook, maintaining gentle simmer, until skewer
inserted in center of loaves comes out clean, about 2 hours. Check
pot occasionally and add hot water as needed to maintain water level.
4. Using jar lifter, carefully transfer cans to wire rack set in
rimmed baking sheet and let cool for 20 minutes. Slide loaves from
cans onto rack and let cool completely, about 1 hour. Slice and
serve. (Bread can be wrapped tightly in plastic wrap and stored at
room temperature for up to 3 days or frozen for up to 2 weeks.)